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| 3 pounds |
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Chicken breasts, boneless & skinless |
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| ½ cup |
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Cider vinegar |
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| ¼ cup |
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Low sodium soy sauce or tamari |
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| 3 - 4 cloves |
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Garlic, crushed |
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| ¼ tsp |
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Peppercorns, crushed |
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| 1 - 2 |
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Bay leaves |
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| ½ cup |
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Maui onion |
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Sea salt, to taste |
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| 1 |
Cut chicken breasts into 2-inch pieces. |
| 2 |
In a dutch oven, mix together chicken, vinegar, soy sauce, garlic, peppercorns, bay leaves, onion and sea salt. Cover and refrigerate for 1 - 3 hours. |
| 3 |
Bring to boil, then lower the heat and simmer for 30 minutes. |
| 4 |
Uncover and simmer 15 additional minutes or until the liquid evaporates and chicken is golden brown. |
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| Servings: 6 |
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| Nutrition Facts |
| Serving size: 1 serving |
| Percent daily values based on a 2000 calorie diet. |
| Nutrition information provided by the recipe author. |
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| Amount Per Serving |
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| Calories |
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270.00 |
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| Calories From Fat (10%) |
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27.00 |
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% Daily Value |
| Total Fat 3.00g |
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5% |
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| Sodium 500.00mg |
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21% |
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| Sugar 2.00g |
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| Protein 53.00g |
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106% |
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| Recipe Source |
Source: Honolulu Advertiser |
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